What do you think about vacuum packed meat?

[@dudee001]

It also prevents freezer burn on meat so it'll last even longer in the freezer

[@vuvffufg]

Sous vide (warm water bath cooking) in vacuum sealed pre-seasoned packs then freezing them yielded probably my favorite meats ever. Just takes a day of prep but they last for weeks frozen! Pop em out, sear and its delicious!

[@justhereforthevideos2798]

This was my first thought too! When I was young vacuum sealers were all the rage for this reason lol. If it comes like this great!

[@John-Wolfe]

​@vuvffufg i got a cooker for holidays and i am hooked on the cooking method.

[@proconceal666]

​@vuvffufg not a huge fan of sous vide

[@HeyGoats73]

Supposed to repack meat before you put it to the freezer.

[@timstoddard3707]

I like the new packaging because it's less plastic that takes less space in the freezer.

[@dodamig7544]

Bro scandinavia been doing this for like 15 years

[@__astrum__]

@@dodamig7544weve had it for years too just for more expensive things like steak

[@fritsfmn]

​@@dodamig7544 it is not common in Denmark

[@Warwicker4736]

Also less space in the trash and they don’t tear my bin liners up ☺️

[@RedAndYellacuddlyFella]

​​@dodamig7544 A conversation is only possible when two people listen and contribute, you don't seem to have done either of those things. Your comment bears no relevance to what OP said. I think maybe you're trying to brag about...meat packaging? But I know you didn't have any part to play in any of the decisions made by your country, so your comment is just pointless.

[@samuelfawell9159]

As an Australian, you have no idea how lucky that is, we have a lot of meat here, but the packaging keeps getting bigger and bigger to the point that 40 of the purchase is the plastic

[@pinkblue-]

Is the plastic getting bigger or the meat getting smaller? If it is the packaging getting bigger how come?

[@samuelfawell9159]

@@pinkblue- honestly it’s probably both, they can sell cheaper meats for higher prices, and make more money from taking more space.

[@maxkahlow8622]

Stop shopping at Woolworths mate, go buy your meat from a local Butchery

[@SH3RIFF187]

Woolies scam

[@maxkahlow8622]

@bigsteamypeas I understand that, I'm just trying to say "vote with your feet"

[@jasoncook1886]

Important for people to know as well sometimes while initially taken out of the vacuum sealed packaging it can smell ‘eggy’ due to the sulphur changes in the packaging process and does not mean the meat has gone bad

[@burgerbait]

Always wondered why my freshly opened packet of ham smells of farts. Good to know it's not because a man farted in the packet before sealing it up.

[@lollipopsland]

we call them meat farts in my house

[@your_uncle_barry_6700]

I mean maybe a man farted into it aswell 🤷‍♂️​ best of both worlds @burgerbait

[@inickedurnan941]

Ahhh, as a former QA in a food production plant I knew you’d fall into that particular pitfall. Vacuum packs do help prevent aerobic bacteria from reproducing and respiring, but it will actually have the inverse effect on anaerobic bacteria. This is why you need to do a full risk assessment on your product and the way you control hazards throughout the production process to know which bacteria pose the largest risk and therefore whether it’s beneficial to vacuum seal. To my mind I can’t think of many bacterial strains that would be so prevalent that you’d need MAP (Modified Atmosphere Packaging) as opposed to vacuum. But I specialised in cheese not meat, so I can’t say for sure without further research.

[@slimaaconroy]

thank you for this informative comment

[@Kasualclaret]

I buy my meat from a butcher’s so I usually get everything wrapped in paper but I don’t mind the vacuum packaging, just as long as it’s not impossible to open

[@TheBitcoinExperience]

The "peel here" actually works, for once 😂

[@LadyPelikan]

Friendly tip: Get scissors. 😊

[@tsugumorihoney2288]

also vacuum packed food don't stink and made mess in your bag and fridge until you open it

[@rawbmar1166]

I also buy meat from the butcher and it looks 50x better than the crap in this video.

[@tsugumorihoney2288]

@@rawbmar1166 cuz meat at butcher are not vacuumed

[@notthelake]

My issue with vacuum sealing ground meats is that the texture changes, as the water content is still very high and its essentially sucked into the meat, like a marinade. The result is a crumbly patty with an odd chewiness to it rather than a typical burger. This is why when I grind mine, it doesnt get vacuum sealed, it's ground straight into bags that are taped off. As for having an opinion, everyone is allowed an opinion on the foods they consume, regardless of how weird you may think that food is.

[@TheZombieGaming]

I work in a co-op shop I do the waste, the amount of mince we waste has increased a little since the change. (i usually buy it when it is reduced and freeze it.) presentation is important, the meat browns quicker, and looks less appetizing.

[@bobrobertson394]

The problem is that it cooks completely differently and no longer has the texture of mince

[@Sophie-P]

Agreed. My husband is autistic and mince meat is a good staple for us- this new texture is almost revolting to him. We like the environmental impact - however are sad that it comes with reduced quality.

[@tansley09]

Ive been using a potato masher once its in the pan to seperate it! It looks and feels that same after!

[@Sophie-P]

@@tansley09 Good tip! I'll give it a go.

[@phil9582]

Get it from a butcher instead. Plenty online now if none nearby.

[@ayowolf090]

​​@@Sophie-P buy it from the butcher then, also who buys meat from coop

[@LDN-Legend]

They save all that money and still charge the same price. Supposedly we benefit from the lower emissions, or do they have targets for that too.

[@Joutja123]

Only issue I have is that it makes the meat more dense and doesn't have the same texture when added to the dishes as the other mince.

[@bubblesnblossom5233]

How so? Like, how'd you normally prepare it? I've found it takes longer to break up when frying, but the texture seems similar if not exact of the final product.

[@oshkrh]

Yeah I've only noticed that it takes longer to break up, but the final texture is the same if cooked evenly and broken up

[@silver5515]

I have resently changed how I cook mince for this reason. I dump the meat into the hot pan, then carefully flatten it with my hand. Wash my hands and season. Once brown, I flip the meat and cook it a little on the other side, before chopping it up with the spatula. I find this way to give a better balance of brown and juicy, especially when I overcrowd the pan.

[@AAG4343]

It's unusable if you want burgers (smash style)

[@mileschalker2226]

Much prefer it. When I can’t buy from a butcher, I’ll get vacuum packed stuff - the texture feels nicer when you eat it for some reason too - it isn’t as stringy.

[@IndependentObserver]

It's a great idea of packaging everything, except minced meat, because it completely ruins the texture. For minced meat I prefer the neat thing Lidl (at least in Poland) does where some of their pork mince is packaged just in a plastic bag- so it still reduces plastic usage, and decreases the volume of the package because you no longer need to neatly stack all those 'boxes' BUT, you still have some air inside of it, so the mince keeps it's normal texture.

[@edwardsinger7644]

been working in foodservice since I was a boy, it never occurred to me that there would be a backlash against simple vacuum sealing.

[@boredphysicist]

So many idiots in these comments with their armchair expertise Vacuum sealing isnt some untested dangerous thing that big supermarket is doing, its so extremely common

[@korgscrew2000]

Have you cooked with it though? It’s awful. Has lumps and bits that turn to mush.

[@LaundryFaerie]

It may take fewer resources, but I'm willing to bet that none of these supermarkets are passing their savings on to the customers

[@canny_linguist]

Course not. They're in it to make extortionate profits from consumers.

[@dennett316]

Of course not. It might stop them pulling the shrinkflation shit for a while though as the savings are made in different ways other than just reducing pack sizes and charging the same.

[@benishome]

Few resources doesn’t mean it’s cheaper.

[@tizical]

the shelf life may have doubled for the same price, that's a win for both in my eyes.

[@itechcircle9410]

They are companies. Not charities.

[@Kilroy124578]

I used to work for a company that manufactured the machinery for vacuum packaging foodstuffs and medical supplies. There are actually quite a few models and methods of doing it, really interesting stuff!

[@robin_marriott]

My main complaint isn’t that it looks weird, it’s that it doesn’t cook right in comparison to ‘normal’ mince. The texture is somewhere between minced meat and a chunky paste and it doesn’t break apart when you cook it, it leaves big lumps which don’t cook evenly. I’ll actually go out of my way to go to a different shop now, which probably counteracts all the environmental benefits

[@EddyPassmore]

Genuine question, because I've not come across this in my supermarket yet, can you not break it apart before you cook it to avoid the lumps?

[@acex222]

​@@EddyPassmoreno, because as a cold brick it's hard clumps.

[@EddyPassmore]

@@acex222 are you freezing it?

[@acex222]

@@EddyPassmore what? no

[@robin_marriott]

@@EddyPassmore I haven’t tried, it annoyed me so much that I just bought mince elsewhere afterwards. It’s like the vacuum process has squeezed the moisture inside the meat and it sticks together like sausage meat. I should probably change the method but I’m a simple man, if something doesn’t work, I give up immediately!

[@cloudmastr8105]

I really don’t think that “it looks weird” should stop folks using it, but that doesn’t mean there aren’t valid criticisms. I’d imagine this is quite a lot harder to open than other packaging for some folks, e.g. with fine motor control issues

[@paradox-glitch]

As much as i think the change is good. 1. The mince has been bad 2 times ive brought it. 2. Its like a brick and doesn't crumble like mince in the old packaging.

[@DelNiceBeto]

Purple coloring is actually a sign of the highest level of freshness

[@hollyberry0602]

It's a good idea in theory but it doesn't break up easily when you try to cook it and end up with large chunks of beef mince that won't separate.

[@Mister_Rat_]

skill issue

[@troutqts9736]

Try harder

[@thatcatthatalwayseatsyourchees]

That wouldn't really be a problem from the packaging, where did you buy this from

[@notthelake]

​@@thatcatthatalwayseatsyourcheesit can be from the packaging, as the meat is actually condensed and marinated in the juices that were previously absorbed by the pad underneath. The result is something that is partially emulsified like a sausage.

[@raven4442]

​@@Mister_Rat_ it isn't a skill issue. The vacuum sealing process compresses the meat too much, and they pump in extra water for weight, meaning it doesn't function properly as minced meat and instead will only form gooey, hard clumps. Try making a burger with the vacuum sealed meat, then the original, and you tell me which tastes and functions better.

[@VegardThefilmmaker]

They do this in Norway too with one brand. The texture is horrible

[@nadjastauder4436]

Super insightful!!

[@psilosighin]

Anything air tight is always going to have less chances of going bad!

[@439801RS]

Who's buying meat 2 weeks before needing it and not chucking it in the freezer?

[@volleyball_t-raining]

My guy

[@beelzemobabbity]

Forgetful people. But if it can last that long in the fridge it can last even longer in the freezer. So good either way

[@HappilyMundane]

The supermarkets themselves.

[@kayemni]

I mean we used to consume meat immediately or after a couple of days at max because it can't survive long in the fridge but if it can stay fresh up to 15 days then why not? More peoples will likely be doing it, and it has other advantages too

[@cobytang]

Why you gonna call me out like that??

[@maguirebentz797]

I just want to say, great video. I haven’t yet seen any in stores here in Canada, but my first thought was not something I loved. I wouldn’t complain about a small change but wouldn’t embrace it. It looked like it’d be harder to prep without the styrofoam and let’s face it, us humans are creatures of habit. But all of these points changed my mind and now have me advocating for it and shocked we haven’t already had it for a while. Best part of your videos is that you teach the audience without talking down to them. We need more of thar

[@YokubouTenshi]

Another benefit for the company is that vacuum packaging allows for more aggressive water injections since non-vacuum packaging will show a giant puddle. It's technically not shrinkflation if they make you pay for that extra water, right?

[@shaunburns3332]

Not in the uk. They don’t add water to beef

[@justincase9471]

In Germany we don't add water to the beef. It's only with chicken meat, however that highly depends on how the chicken was processed in the factory. The price of meat is based on weight so shrinkflation is also not really a thing unless they lie on the packaging. Personally I prefer vacuum packed meat as it improves the shelf life of the meat a lot.

[@shaunburns3332]

@@justincase9471 the op is most likely American

[@HappyDragneels_page]

@@shaunburns3332 skill issue on their end then. dont be american. not even once.

[@natalielang6209]

Wish I could like this more than once.

[@Collette-it9ft]

Im 100% for this change!! Definitely noticed the longer dates not to mention ive noticed it doesnt have that strange raw beef smell when i open it lol

[@krzysztof_jablonski]

Not disagreeing with anything you said, but I've got a problem with vacuum packed beef. Every time I tried making burgers from vacuum packed meat, they ended up terrible. I tried big patty on non-stick, cast iron and stainless steel skillets, I tried small patty smash burgers on stainless steel and no matter the technique they were hard and gooey despite not even being cooked all the way through. Tried the same with similar quality (and same 80/20 fat content) beef packed in regular rigid plastic box as well as styrofoam tray with plastic wrap and they ended up soft and juicy even at crunchy doneness levels well beyond well done. I thought I was doing something wrong, but after some experimentation I'm fairly confident it's got something to do with the vacuum packaging or the absence of air.

[@StandardGoose]

The problem for people making burgers is that the meat has already been compressed in the packaging, which makes it difficult to mix with the other ingredients (onions, seasoning etc). A loose mince in a rigid box makes a better burger, which you can then press.

[@krzysztof_jablonski]

​@@StandardGoose I didn't add anything to meat beside salt. I thought about the compression issue so next time when using vacuum packed beef mince I tried grinding it again after opening before forming the patties. The improvement was close to negligible. Curiously, the ground meat was surprisingly difficult to push into the grinder. I moved to different store and the butcher there said it was a tough cut of beef much rather than influence of the packaging.

[@Llamarama100]

I think the issue is the moisture content in the compressed meat

[@djcustoms6637]

Yeah you gotta need give it a chance to breathe. Sounds weird but give it a go the colour and size comes back 😊

[@fryphillipj560]

Bro, if u are making burgers with beef that isn't freshly minced or at least from a butcher you are lost in life anyway😂

[@rjayadamson2563]

This has been done increase sales. When I worked for a shop as management this was what was communicated. The eco stuff was a advantage but not the reason. The energy to transport 500g of beef is the same if it is vacuum packed or not the weight of the air is negligible. You can deliver more in each truck but 500g still has the same energy cost.

[@ed-varner8472]

We need to add that strip they have in China when the meat starts going bad it produces a chemical that dyes the barcode so it can’t be sold.. I do my shopping online mostly frozen stuff but whenever I order fresh it’s usually a few days away from going off 😅

[@canny_linguist]

That's such a good idea ❤

[@nitramreniar]

Is shops selling spoiled meat generally a problem where you are? I've never come across it as a meaningful problem this could prevent... I don't know the details of that technology, but it seems like a difficult balance between the reaction happening as soon as the meat is (close to) no longer safe to consume, without giving false positives, which could potentially give a false sense of security.

[@internationalexpansion_kr]

@@nitramreniar I've not seen consumer groups in the uk analysing supermarket meat in the same way as in say Germany, but in Germany in the past they've often found meat being let's say "creatively packaged" or repacked to the extent that it's not really fit for consumption. Of course, not all meat and not all providers but happens quite often so I'm sure the UK has this too even if it's not obvious.

[@valy673]

It lasts longer. But I did find vacuum packed minced meat is a mess. Mushy. Clumpy. Never get it back to mince unless you've got a mincer yourself. It's dumb

[@SlainByTheWire]

It would fine if it wasn't mince. What's the point of mincing it just to squeeze it into a block?

[@flinchus]

It is vacummed at a lower pressure so it doesn't necessarily compress the meat too much.

[@jayjay-71]

It ruins mince

[@hartshorn95]

You just mush it back up in the pan

[@virgiltracey9130]

@@flinchus. But it does though.

[@fullup91]

This ruins the texture of ground beef and it doesn't brown as evenly because the solid block doesn't break apart in the pan, like the normal packs do.

[@analogdistortion]

My main complaint is that to open the package I often cut the meat by accident

[@emmaj4376]

but its ground beef so you’re usually mincing it up anyway?

[@analogdistortion]

Not just ground beef... we get it with steaks too and fish@@emmaj4376

[@sticklebacketienne]

Don’t worry mate it’s already dead

[@zues121510]

Just as an FYI, the vast majority of cows in the UK are grass-fed

[@calumroberts1212]

There are definitely advantages to vacuum packed meat generally but minced meat is supposed to have a loose consistency so that you can break it up as you cook it - the co-op minced meat just ends up as little meatballs every time. It's a great for something like a steak and awful for this.

[@mayablack6010]

I’d usually vacuum seal the meat myself but now I don’t have to 🙌🏻

[@B-26354]

Just to correct the uploader - the vast majority of British Beef is pasture fed and not fed on grain/feed - the vast majority of Beef in British supermarkets is British. An acre of lettuce requires 27,000litres of water per week - per hed of cow it's 27litres per day. It's far more efficient to rear cattle on pasture land in terms of water use than it is to grow an acre of lettuce (or similar crop) its also far more calorie dense per gram than a lettuce or similar vegetable. Something vegans tend to misrepresent is the figures, they tend to us US or global figures when talking about the UK - the reality is Britain has the most ethical and sustainable farming methods in the world and we should be used as a model for everyone else.

[@travissmith2848]

I'd also like to point out that in parts of the US cattle are raised nearly to butchering on range land and only hit feedlots for the last few weeks. Much of that is to increase the fat content (particularly intermuscular fat or "marbling)" and to help make the meat not quite as tough. Don't try to raise beef if you don't have the land to have most of the time spent on grasslands.

[@MrMGN666]

They also love to talk about land use as if land is all the same. Generally if land can be used to grow crops it is. Land that is grazed is normally either unsuitable for crops or is being left fallow to allow the soil to recover with plenty of nutritious dung. They also talk about water as if the cows are drinking the same processed tap water we are and not water that is sourced from the local water table to which it is soon returned.

[@B-26354]

@MrMGN666 Absolutely. 67% of all agricultural land in Britain is only suited for pasture/grazing. It isnt a direct swap as many try to claim - also in Britain because we use sustainable farming methods 70% of our fertiliser is natural manure and not artificial. Why? Artificial fertilisers are made from natural gas.

[@natalielang6209]

THANK YOU!

[@Twistednc]

This isn't entirely accurate and paints the idea that grass fed beef in the UK is purely fed from the field. During winter months, cows are supplimented with feed. Also, grass fed only requires 51% of the feed a cow ate to be grass. Grass fed is definitely better than normal supplimented feeding however. The truth is that numbers for cow water usage is heavily estimated because practices can vary so much in the uk. Water usage and land use is mostly for animals in the uk ( 65%+ ). Also plants are way more nutrient and calorie dense when you take in to addition ALL plants and not just lettuce which is a bizzare choice for comparing plant calorie density.

[@ikitclaw7146]

It dont matter if the meat lasts longer, ASDA Tesco Morrisons, all mix old ground beef with new, the smell when you open it is horrendous, Beef is not supposed to be gray when its raw, and should not smell like bad cheese and in the 10%+ fat they add old fat which is pretty much on the turn as it is. the place they package it smells like rotten meat 24/7, i know ive been there.. Now when i get "fresh" rotten meat from them, i take it back and leave it open somewhere nice n warm.

[@jakefromstatefarm8010]

I hate all of the old people that say “It tastes different” when it’s literally the same ground beef we would take out and put in the case 😂 they are the biggest reason for food waste because if it doesn’t look like how it looked “in the good old days” they won’t buy it

[@439801RS]

They're saying the texture is different, which makes sense when you stuff it as tightly as possible in plastic casing

[@Racing_Fox]

@@439801RSthey don’t complain when they eat mince based products from restaurants…. Guess how it’s packaged for them, that’s right, vacuum packed

[@etuanno]

It actually tastes different, the vacuum sealed stuff tastes better. The air in the previous packaging contained lots of oxygen to make it red and look fresh. This however means that the fat spoils and gets an off taste.

[@439801RS]

@@etuanno yeah clearly you were previously eating spoiled meat... like wtf

[@etuanno]

@@439801RS What I mean is that the fat gets a slightly rancid taste very quickly due to the oxygen.

[@TkeMedia]

Freeze it, basically unlimited shelf life then

[@pinkblue-]

People angry about packaging need to figure out why they're wrong

[@maguirebentz797]

That’s why he made this video. At first glance, didn’t love it (but not hate it), just because it seems harder to prep the meat from that packaging and us humans are creatures of habit. But his video convinced me. It wouldn’t be something I’d even complain about but hearing these points shifted me from being apprehensive about it to fully in favor of it.

[@flandersnatch2285]

They're not angry about the packaging. They're angry about how it effects the product.

[@pinkblue-]

@@flandersnatch2285 being angry about how packaging effects the meat is still being angry about the packaging is it not?

[@flandersnatch2285]

@@pinkblue- no, it would be being angry about the product as a whole. "Getting angry about packaging" is a gross misrepresentation of the argument put forward. It's actually fairly manipulative to do that, because you make it sound like they're angry that the colour of the packaging has changed or something other simelar minor issue, when actually they're angry about a reduction in quality of the product as a direct result of a change in the products environment. You know it would be like someone saying, "I hate this sandwich" and you replying "why are you getting angry at bread?" it's just misrepresentation.

[@pinkblue-]

@@flandersnatch2285 yeah that's exactly how'd od feel, I would also say people angry at bread would also be wrong? Not the colour I'm talking about I'm talking about the amount of plastic used and that it's much better to use less and to the Peopke who disagree I think they are coming form a place of being used to that packages, but that alone isn't enough to justify more plastic ya know, also the meat last longer, meaning the quality of the meat will last longer so I really dont understand where youre coming from

[@R4STABAN]

Turns into a block of meat that doesn't separate easily when cooking. Forms large chunks of home made burger in your bolognese.

[@Inexpressable]

do people not have wooden spoons? or spatulas to break things up? the shit people complain about nowadays makes my head spin. some people out there don't get to eat meat for months, and you're whining about having to break up a bit of meat

[@R4STABAN]

@@Inexpressable mind your manners you melt

[@Inexpressable]

@@R4STABAN no, not until you justify your moaning about having to break up a bit of already minced meat

[@memelord9232]

‘you’re not in w position to comment’ haha love that

[@ChrisGeden]

Why?

[@BoarOfTheSea]

​@@ChrisGeden I guess he is also an asshole/vegan?

[@AnglosArentHuman]

Angloloid moment

[@memelord9232]

@@ChrisGeden he’s just saying that meat is ugly and kinda weird (its the flesh of an animal, a lot of ppl find that odd and it is when think abt it). so given that, why are you bothered about odd packaging

[@alexaqn]

pretty common here in switzerland for any meat cut. Its great for freezing too and I guess you could even cook meat sous vide this way

[@keeksputels1851]

Grassfed beef takes very little to make. It uses water, but in britain we have tonnes of water. It takes land, but land that is pasture and cant be used for growing crops without tonnes of manure or fertilizer. We do have a right to comment, its more plastic in direct contact with the meat, more microplastics. Its not that it looks weird, its also they have started to mince it much more fine. So they can use lower quality beef and changes the texture. I have started buying more minced pork, because it still has the proper texture I want

[@crashtiansClips]

Vacuum sealed grinds aren't grinds, they are paste.

[@mirimariana]

I literally got one from asda today, I lowkey didn't want buy it cause it looked a little sketchy 😭

[@maytopian]

All meat looks sketchy though?

[@dennett316]

In what way did it look sketchy? Genuinely asking...what was it about the new packaging that threw you off? The example in the vid looks like minced beef still, so not sure what you mean.

[@maytopian]

In my opinion any dead animal is hard to see. I work in Nature Reserves so it is hard to separate half eaten carrion with meat from a supermarket.

[@mirimariana]

​@@dennett316 It was only the cheapest ground beef that looked like that and all the others looks as normally do, so I was bit eluctant to buy it

[@LordZama]

Eating animal flesh being considered 'weird' is baffling lmfao

[@PpPoopoo-d8h]

If you're grossed out by how the packaging looks go to the farms. You'll be really grossed out then

[@MMR_LM]

I'd imagine it's also a lot harder to pierce the packaging, reducing the risk of cross-contamination

[@candyquahogmarshmallow8257]

The "animal flesh" comment put me off .... you.

[@IndependentObserver]

My brother in christ- that is animal flesh, and you are eating it. If that fact makes your feelings hurt, then I'd suggest some retrospection, maybe even a change in diet, instead of getting all offended and shooting the messenger.

[@candyquahogmarshmallow8257]

@@IndependentObserver nope. Love meat, just don't like the people who try to tell you how to feel about certain things (which is why I don't buy left or right wing newspapers etc).

[@IndependentObserver]

​@@candyquahogmarshmallow8257 Yes it is. I don't doubt it for even a second, most people do, I eat meat too. See this is the issue- he didn't do that. He didn't tell you how you're supposed to feel about eating meat, the only thing he said is that meat as a whole looks weird for him, and that eating meat at all is already a weird thing- which is a personal opinion that everyone is entitled to, and used the words "animal flesh" which is an objectively correct way of describing packaged meat. It's you who got offended, it's you who immediately jumped onto the fact that someone else dared to not be completely on-board with eating meat, and you got disgusted by that difference in thought. Think about why you did that, because you did, your first comment already proves that the feeling you felt was disgust, and no post-hoc rationalisation will change it.

[@candyquahogmarshmallow8257]

@@IndependentObserver it's clearly not disgust. I deal with cuts of steak every single day and I know where they come from. I eat steak as much as I can (I wouldn't eat it every day because I want to continue to enjoy it). But the disgust tree you're barking up is waaaaay off. When he said "animal flesh" it reminded me of all the rabid vegans I've heard the past 5 years and it was that that put me off .... him. You're pseudo intellectual analysis of what I'm thinking is so far from fact that I didn't want to address it.

[@K26650]

​@@IndependentObserveryeah it's "objectively correct" in the same way that saying beer is made from microbe feces is "objectively correct". You can give yourself a pat on the back for being correct while ignoring how normal people actually speak and expect others to communicate.

[@sinisterhipp0]

Why do I want to buy minced beef to cook in 2 weeks? I’ll go the shop that week.

[@Albinojackrussel]

How long do you think transport and the meat sitting in the shop takes? For all of the effort putting food waste on the consumer, the vast majority of food waste actually happens in transport or in shops. Longer shelf life should (theoretically) help with that.

[@Llamarama100]

While I do think it's important to try to minimise the carbon footprint, I feel like this hasn't been a success, as the meat gets crushed and is unable to properly drain. I'm autistic so the food's texture is incredibly important and this just isn't good for a lot of dishes I make. I have found it is good for burgers, though I have to add more rusk to it to make the patties more stable.

[@Iskandar64]

I like the new packaging. The old plastic packaging had that wet nappy thing at the bottom, which I always found disgusting and problematic to dispose of. Plus, it takes less space in the freezer.

[@notthelake]

That bit at the bottom is why people say it tastes different. Instead of the moisture being absorbed by that, it's essentially marinated into the meat, changing the texture and flavor.

[@moonbat365]

These are great points however it just makes the experience not enjoyable as it makes all mince dishes into broken bits of burger So it doesn’t taste and have a good texture

[@Racing_Fox]

So why don’t restaurants have that problem?

[@connorwatson7066]

They’ve compressed the meat into a Paste, great it lasts longer but they’ve ruined the texture of the meat

[@damarcuscolfer1485]

Eating meat is one of the most normative, human things in existence. It doesn't suddenly become weird because you call it 'animal flesh'. Pathetic tactic.

[@IndependentObserver]

Then why did you get so offended to started throwing insults? It is animal flesh, that's just a fact and no amount of history and societal normalisation will ever change that. Even if humans were obligate carnivores- like most cats, that mince would still be animal flesh, and calling it that way would still be just as correct.

[@damarcuscolfer1485]

@@IndependentObserver I have no problem with the term, I have a problem with why it's being used, the obsequious devious intentionality of the action.

[@IndependentObserver]

@@damarcuscolfer1485 Yes you do, that's literally what you objected to in the first comment. It is you who implied that using that term means he wants to make you disgusted and feel weird for eating meat. Reality being- you just got disgusted and weirded out by the way he described it, so in order to keep up the appearance of rationality and convince yourself to stave off any possible kind of reflection, you resorted to the most obvious, lazy and irrational line of defence that was proven wrong countless times on basically any and every issue it was ever invoked as a defence of- status quo: You're not weird, everyone around you is doing the same, right? Using flowery language doesn't make the sentence, nor the thought behind it, any less worthless. PS. I eat meat too, and I was neither weirded or grossed out by his description, because I realise the reality of what that means, I don't need to hide behind historical precedences and societal norms, I don't need to, because I *know* why **I** eat meat.

[@Wavezzzz601]

@@damarcuscolfer1485Womp Womp

[@The_Alpha_E]

''you're literally eating dead animal flesh dude'' 🤓

[@patricioiasielski8816]

Vacuum sealed meat is fairly common here in Argentina if you buy meat in the supermarket, and it has been for many years.

[@ground-beef]

Well said! People will be annoyed at anything just because they can. Obviously they don't have enough to complain about already

[@natalie7469]

It just tastes of mush, you don't get the nice lines of meat you used to which are great in things like British spaghetti Bolognese

[@simpleasliam657]

I like the new packaging. I get it from sainsbury's and it was so delicious. More tasty than it was before, I'm sure it the same meat, but i think it tastes better lol

[@algepaca]

As a German who has for some reason been too lazy to look up the meaning of the word fortnight, this video has been especially helpful lol

[@EmilyGilbeywilbey]

It messes with the texture way too much. I bought the co-op package months ago and it isnt the right texture. I will be buying from the butchers now as i only need 150g at any one time really.

[@ninny65]

Makes shrinkflation less obvious too!

[@caijones6129]

As someone who worked in a shop, trust me those hard shell non vacumed packages got smashed so many times. I dont work there anymore but id say these break less.

[@wak6880]

I was born with a body that took thousands of years to engineer specifically to eat animal flesh.

[@hiraunia]

I like the vacuum packing, you can cook the chunks smaller which means I can stretch it further. In normal chili i need like a pound of beef because otherwise you get no meat in some scoups but with the vacuum sealed I can get the grounds to be super fine from a pakage the size in the video which means theres meat in each bite and I can let the beans take the lights without losing the taste from the beef. It also thaws way easier with the water trick.

[@thebevanator3813]

That's a hood idea I hope asda starts doing it soon.. I'm terrible for forgetting mince meat in the fridge until it starts to inflate😅

[@JMac7991]

3 main issues I have with it is 1, I'm a single person so regardless of packaging, I'm opening and only using half at a time anyway so it'll still go off in the same time if don't get to the other half. 2, I can't get it to cook properly. It doesn't break down as easily and I've browned the outside to the point it's started to burn but it's still raw inside. 3, The soft plastic isn't recyclable so I'm now putting more plastic in general waste. Only the soft plastic film lids weren't recyclable before and they trays were once washed out. With some places banning single use plastics, supermarkets may have to reverse this decision. Oh and a bonus number 4, packs are now 440g rather than 500g, so less for your money there.

[@wayfarin]

Who the hell would complain about this? This is how pretty much 100% of hunters preserve their meat.

[@EllisD1249]

Yeah it slops into the pan in a full block, but once you break it apart (like youd have to do anyway for past packaged mince) it tastes exactly the same.

[@KateMorganStyle]

We’d use the same package for a pre cooked lentil curry, but we’d also want the plastic made of a banana peel, corn husk, or cactus plastic.

[@surreysmith]

I'm glad to be rid of that little bit of paper they used to put under the meat

[@cdulez]

If you ever see those outdoor type people all their meat is vacuum packet,its so efficient for storing and shelf life

[@notthelake]

Not all. I quite like the bags filled right from the grinder. No vacuum seal needed. Fish is great frozen in a bag with water instead of vacuum sealed. For steaks and stew meat, sure, I'll seal them up.

[@sideshowkazstuff3867]

This is great! Less packaging takes up less space and thats good for everyone.

[@waawaaaa]

Haven't seen these yet but anything is an improvement on the packaging they've used for years now where you cant peel it off.

[@shanonantony]

Can go to 40 days. Silver fern farms does these In NZ specific for portion fresh sizing

[@dalerussell8993]

The fact that you had to explain that. Tells me people are more stupid than I thought.

[@Thee_Penguin]

No nitrates either which i think is the biggest plus

[@canny_linguist]

*cries in bacon*

[@justaweeb1884]

What about microplastics🤔

[@KZilla]

If you make it a smaller package and can fit more onto the truck that delivers it to the shop doesn't that increase the weight the truck is hauling therefore increasing the fuel consumption? Or maybe balance it out somehow? Carrying more weight makes the truck burn more fuel... I'm confused

[@carebear-fox]

The new package is even better than the old. Its easier to pack into the freezer as it takes up less room, plus you dont have to worry about accidentally getting a tiny hole in the lid and it getting freeser burn like the old trays. (I can be clumsy at time and have once or twice punctured a hole in the corner of a tray while putting other bits in the freezer, and not noticed until ive gone to use the mice) it also makes it easier to pack into bags as the corners do not rip holes in plastic ones, neither does it sit akwardly into reusable tote bags. Vacume packaging meat like this is so much easier. Adsa do it with steaks/some lamb products on a thin plastic tray underneath, they just need to carry it on with the pork products.

[@0nemanartis430]

its funny that it took uk around 20 years or longer to adapt this, pretty normal across other european countries

[@jonny5777]

This is a good thing. It should be cheaper because it’s costing them less to package, transport, store and less wastage but they prefer to hold on to their profits

[@Creativeanduniqueusername]

I've only bought it once but I can't see why we haven't had this for years. Seems like an obvious solution.

[@michaelkeenan5353]

It smashes the fibres together and makes for a really shit bolognaise sauce, on the contrary it makes the best burgers

[@sashasscribbles]

It has changed the texture for me in the past, makes the meat clump together. Worth it though for those upsides

[@boredphysicist]

Its always been taught that you should break up mince with a wooden spoon, yet somehow dozens of people are complaining it forms a big block. Even when bought from the butcher they tell you to break up the mince when adding it to the pan

[@TheDevilDarling]

I think vacume packing is great, I have a rack of ribs in my fridge that has a use by date for 4 weeks from now, its amazing. I feel like it will reduce so much waste. My dad is a butcher and he regularly vacume packs his meat for his customers. My freezer is stocked full of vavume packed meat from my dad, it lasts so much longer and reduces the chance of freezer burn.

[@lindsey361]

Glad you explained this, now i know n wont moan about stirring it more!

[@HalCogan]

As long as there are no microplastics and phytoestrogens being transferred by the plastic packaging I'm fine with this. Great idea.

[@Lexicondiablo]

The process compresses mince into a congealed slab. Mince as the name suggests goes through a mincer and achieves an extruded shape which has a distinctive (and nice) texture. If I want a solid slab of reconstituted meat, I'll buy a tin of spam.

[@ARVash]

I like vacuum sealed meat because then you don't have to worry about eating it right when you get it, it'll still be good. Seems to also get freezer burned less

[@MateyBoy82]

The quality of the meat is degraded packing it like this, it clumps together and cant be seperated resulting in mini meat balls when cooking. Yes it is less packaging, but none of this packaging can be recycled by most UK Authorites, where as the old plastic trays can. Frozen long life bagged mince was already an option, so this didnt need addressing, this is a cost cutting exercise that they are trying to put an environmental spin on that doesnt actually stack up

[@AmazingJayB51]

I notice with Hello Fresh, it’s all Vacuumed sealed and it can last in the fridge longer so it ready to go when you need it for the week

[@junky360]

Love the new packaging. Saves me vacuum packing wheb i get home. Shame ive just gone all in on a vaccum sealing machine 😂

[@thefailedfoodie]

I have hunted and butchered my own venison for many years and have almost always stored my meat in vacuum seal bags. They last for years in the freezer and taste almost the same as the day you bagged it. They are something that should catch on in my opinion.

[@danielcohen4115]

"You're eating animal flesh, you're in no position to comment"😂 We definitely forget where our food comes from too often

[@SKOMPAS]

Wait a second, vacuum packaging can double the meats shelf life, reduce plastic waste and storage and transportation space of the product, why aren’t all meats vacuum packed?